Valorisation of starch-rich pea byproduct into cold-extruded rice analogues: effects of processing temperature on physicochemical, functional, cooking, and in vitro digestibility properties

Sustainable Food Technology 2026 Open access

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Authors: Smriti Chaturvedi, Prudhvi Pasumarthi, Mathad P.F, Annamalai Manickavasagan
DOI: 10.1039/d5fb00902b
Cited by: 2
References: 47

Abstract

Development and quality characterization of rice analogues from starch-rich pea fraction at varying extrusion temperatures.

Fields of Study & Subjects

Food composition and properties Proteins in Food Systems GABA and Rice Research

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
3311–3321
Publication date
1 January 2026
Language
EN